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  • fuzzydaddy
    replied
    Welcome aboard! Glad you're here.

    Leave a comment:

  • Spinaker
    replied
    Welcome to the Pit!!! It looks like your going to fit in just fine here.

    Leave a comment:

  • smarkley
    replied
    Welcome Aboard Faradayblue

    Nice chickies!

    Leave a comment:

  • Jerod Broussard
    replied
    Welcome man!!!!

    Nice job on dem birds.

    Leave a comment:

  • _John_
    replied
    Awesome, welcome. I would love to have a roti for some huli huli chicken.

    Leave a comment:

  • Breadhead
    replied
    Welcome to the Pit faradayblue. We're glad you joined and look forward to seeing what you're grilling and BBQing.

    Leave a comment:

  • DWCowles
    replied
    Welcome to the Pit

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  • faradayblue
    started a topic New to the Pit

    New to the Pit

    Hi There,

    I've just joined the Pit and look forward to leaning more about making better BBQ. I've owned gas grills for many years but have only started to improve my grill skills over the last 2 years. I own a Lynx 30" Professional Grill (2 brass burners and a rotisserie plus dual side burners). I've cooked many rotisserie turkeys with success and have also cooked a splachcocked turkey on indirect side of the grill. The splatchcocked turkey was the best yet. I've struggled with low and slow using the gas grill and recently purchased a 18.5" Weber smokey mountain and I'm in the process of breaking it in.

    Faradayblue

    Click image for larger version Name: turkey1.jpg Views: 77 Size: 111.6 KB ID: 93871

    Click image for larger version Name: turkey2.jpg Views: 60 Size: 92.8 KB ID: 93872
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Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

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Spotlight

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A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

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Compact Powerful Sear Machine For Your Next Tailgater


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The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

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Comprehensive Temperature Magnet With 80+ Important Temps

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Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

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GrillGrates Take Gas Grills To The Infrared Zone


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